Hungarian Style Gulyas Soup My Way Recipe 455

Steps:

• Season the beef with salt & pepper. In a Dutch Oven, add about 1 Tablespoon olive or vegetable oil and heat until shimmering and hot. In batches, sear the meat until golden brown, and set aside. Add another tablespoon of oil, and cook the bell peppers until just tender, 2-3 minutes. Set aside. Add a little more oil, and cook the onion until just tender, scraping up the bits of brown flavor from the meat. Add the garlic, and cook for about 30 seconds, reduce heat. Add the tomato paste and paprika, and cook for 1-2 minutes. (If you prefer a thicker soup, add about 2 Tablespoons of flour and cook with the onion). Add the beef, with the juices back to the vegetables, then add the beef broth. Add the canned tomatoes, caraway seeds, bay leaves. If desired, add the tied fresh thyme. Bring to a simmer and let cook for at least an hour, or two. Remove the thyme and bay leaves. Taste and adjust with more salt, to your liking. If the soup still isn't thick enough for your liking, start with 2 Tablespoons flour, and whisk in 1/4 cup water and whisk vigorously until smooth and lump-free. Slowly add to the simmering soup, and it should thicken in a minute or two.

Steps:

• In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.

Steps:

• In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer., Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender., Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.